16 dried or fresh figs
1/4 cup balsamic vinegar
16 whole toasted almonds
16 slices prosciutto or bacon
3 ounces goat cheese, softened, plus 3 ounces crumbled gorgonzola cheese OR
1 recipe Roasted Garlic Gorgonzola Pesto
1/4 cup olive oil
zest of one lemon
2 tablespoons lemon juice
black pepper
If using dried figs, mix the balsamic vinegar with 1/2 cup water and add the dried figs. Bring to a simmer and cook over low heat, occasionally swirling figs around in the vinegar water mixture, about 5 minutes. Set liquid aside and reserve. Allow figs to cool. If using fresh figs, drizzle a bit of olive oil and the balsamic vinegar into a sauté pan. Add whole fresh figs and sauté on medium for about 2-3 minutes, or until figs are slightly softened. Reserve sauté pan and pan juices. Remove stem from figs and cut a slit down one side of each fig. Press your thumb into the fig, making a small pocket inside.
Mix together the goat cheese and the gorgonzola cheese, stirring till smooth, OR use one recipe of Roasted Garlic Gorgonzola Pesto. Stuff about 1/2 tablespoon of cheese inside each fig. Press a whole almond into the edge of each slit to help hold cheese inside. Wrap each fig in a prosciutto or bacon slice. Secure with toothpicks if necessary.
Preheat oven to broil or grill to high. Put figs on a foil covered sheet pan and broil or grill, directly on the grill, for 2 to 5 minutes, turning several times, watching carefully. Prosciutto should be lightly browned. In reserved sauté pan whisk olive oil, lemon juice and zest together. Drizzle over warm figs. Top with freshly grated black pepper and serve warm.
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